Biogenic amines have been used as chemical indicators to estimate bacterial spoilage of foods, particularly fish and fish products, cheese, and fermented foods. So far many chromatography methods have been developed to detect biogenic amines in foods. Although these instrumental analyses exhibit good sensitivity, they cannot be used as rapid detection methods due to the chemical treatment of the samples and the time-consuming process involved. For the rapid and simple detection of biogenic amines, enzyme linked immunosorbent assay kits are commercially available. In addition, analytical systems with enzyme-based amperometric biosensor detection have been increasingly developed. The biosensors used to detect the biogenic amines are based on the action of either amine oxidases or amine dehydrogenases that catalyzes the oxidative deamination of biogenic amines to the corresponding aldehydes and ammonia. This review mainly focused on the principle, development, and applications of the detection methods for rapid detection of biogenic amines in foods.

It was carried out to detect anti-impotence drug-like compounds, sibutramine and their analogues in dietary supplements, which are doubtful whether they include illegal compounds. A total of 51 food products were bought online and have been investigated. The separation was achieved on a C18 column, with the mobile phase made up of water (5 mM sodium hexanesulfonate and 0.1% phosphoric acid) and 95% acetonitrile, at a flow rate of 1.2 mL/min with gradient elution using by HPLC-DAD. The UV signals were monitored at 220 nm and 291 nm. LC-ESI-tandom MS was utilized to confirm that detected compounds in samples are the same as the reference materials. Two nutrient supplement foods and ginseng products were found to contain 1.3-82.1 mg of sildenafil, dimethylthiolsildenafil and pseudovardenafil per serving size. In addition, two other processed products were detected to contain 1.7 and 2.2 mg of didesmethylsibutramine, derived from sibutramine per serving size.

The goal of this study was to investigate the chemical and microbiological characteristics of kimchi products distributed in Japan (5 brands, J-products) and Korea (2 brands, K-products). When their average analyses were compared, J-products showed higher values in pH, total sugar and acetic acid contents, while K-products showed higher values in number of lactic acid bacteria, sugar alcohol and lactic acid contents including textural hardness or chewiness. In addition, the analysis showed great variation in composition levels regarding pH, total sugar and acetic acid contents of J-products, and this fact revealed that different manufacturing processes are being attempted in Japan. Interestingly, some J-products had high concentrations of acetic acid with little mannitol, as this result implies that some manufacturers in Japan produce kimchi by adding acetic acid or lactic acid to control the rate of lactic acid fermentation. The result of this study elucidates the Japanese consumer`s taste preference as well as the manufacturing processes in Japanese companies.

Edible biopolymer films were developed from hijiki (), using a high-pressure homogenization (HPH). Effects of pressure and pass number of HPH on color, tensile, moisture barrier properties, flavor profiles, and microstructure of hijiki films were investigated. A hydrocolloid of hijiki was processed by HPH at 69, 103, or 152 MPa with 1, 2, or 3 passes. A hijiki-base film was formed by drying a film-forming solution which was prepared by mixing of the HPH-processed suspension with glycerol and Polysorbate 20. Tensile strength and elastic modulus increased with increasing HPH pressure. Uniformity of the films increased as the pressure of HPH with 1 pass increased and the number of pass increased at 152 MPa. Water vapor permeability () and water solubility (0.4-1.0%), which are relatively low compared to those of many other edible films, show the potential that hijiki-base films are applied to the range of low to intermediate moisture food as wrapping or coating.

This article presents an evaluation of the effects of coating conditions on the enteric coating quality of soft gelatin capsules containing Omega-3 fatty acids. Three conditions were controlled: concentration of hydroxypropyl methylcellulose phthalate (6, 8, and 10 wt% in solution), temperature of the inlet air (32, 35, and ), and the coating solution feed rate (7.5, 11.25, and 15.0 g/min). The transparency of the enteric coated soft gelatin capsules was evaluated by measuring the degree of whiteness of the surface using a spectrophotometer. Results showed that the most important parameter in the enteric coating process was the coating solution feed rate. As the coating solution feed rate decreased and inlet air temperature increased, the degree of whiteness of coating surfaces decreased. We also evaluated the disintegration properties of the enteric coated capsules in accordance with the Korea Health Functional Food Code.

The water extract of the fermented stem bark (FRVSB) was prepared by hot water extracting at for 8 h. The urushiol content of the FRVSB water extract was determined by HPLC. The urushiol was not contained in FRVSB water extract, whereas stem bark (RVSB) water extract contained 3.4 mg%. At the lab scale size, suitable water extraction condition for a total solid, polyphenol and flavonoid from FRVSB was at over for 6-8 h. The total solid contents was reduced in pilot scale processing system, with 5.7% of the extraction yield. The proximate composition (%) of FRVSB water extract obtained from industrial installation was moisture 4.34, crude fat 1.69, crude protein 10.21, and crude ash 15.80. Gallic acid (1,090.5 mg%) was the most abundant compound in phenolic acids, while fisetin (135.7 mg%) was the predominant flavonoid. The free sugar content was mannitol of 3.48%, glycerol of 0.19%, and glucose of 0.19%. Alanine (244 ppm), serine (231 ppm), and leucine (218 ppm) were predominant amino acids.

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

Aminated gelatin microparticles were prepared with fucoidan at concentrations ranging from 0.5 to 2.0%. In order to acquire a higher primary amino group content regarding gelatin, gelatin was synthesized by using 1,2-ethylenediamine and free amino groups of aminated gelatin microsphere sample uncrosslinked or crosslinked with fucoidan have been determined by using trinitrobenzensulfonic acid (TNBS) methods. At the smallest fucoidan concentration, the free amino group content of the aminated gelatin microparticles was highest and decreased when fucoidan concentrations were increased. Furthermore, as concentration of fucoidan increased, the release from microparticles decreased. The gastric mucoadhesion of microparticles were evaluated by using fluorescent-labeled microparticles in an isolated and perfused mouse stomach. The gastric mucoadhesion of the aminated gelatin microparticles was significantly improved compared with that of gelatin microparticles.

Microorganisms, having the lower decarboxylase activity, among the isolated strains from and rice-straw in this study were selected by using biogenic amine (BA) media. The selected strains were identified as HH12, HR254, and KR97, by using 16S rRNA analysis. PCR analysis showed that the histidine decarboxylase () gene was absent in the HH12, HR254, and KR97 strains. However, PCR analysis showed that the tyrosine decarboxylase () gene was present in the HH12, HR254, and KR97 strains. Quantitative analysis of the selected strains by using high-performance liquid chromatography showed that histamine was absent in the HH12, HR254, and KR97 strains. However, these 3 strains showed tyramine concentrations of 6.09, 3.68, and 6.30 mg/L, respectively. These strains produced lower concentrations of amines (approximately 7.9, 0, and 9.3% amines in the HH12, HR254, and KR97 strains, respectively) than the MC138 strain, which showed the higher protease activity.

In order to prepare rice vinegar, fermentation was performed, using two different compositions; cooked rice supplemented with Thunb. (CR-R) and uncooked rice supplemented with Thunb. (UR-R). After ethanol fermentation, ethanol contents of were adjusted to 6.0%, and then acetic acid fermentation was carried out using at with 200 rpm for 9 days. Supplementations of 1% acetic acid to prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.

Six different mashing types ((A) +purified enzyme, (B) +crude enzyme, (C) +, (D) +purified enzyme+, (E) +crude enzyme+, (F) purified enzyme+) had been established, according to fermentation agents and a mixing rate of rice , in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

Dextran was produced by SM with various contents of yeast extract and its rheological properties were modulated, via an addition of hydroxypropyl methylcellulose (HPMC) of different viscosities. The conversion yield reached 90% after adding 3% yeast extract, which remained constant, thereafter. The acidity of the cultures was approximately 1.4 and 0.9% after fermentation for 24 h at 25 and , respectively. The total dextran content (107.3 g/kg) was the highest in the presence of the 3% yeast extract. Under the same conditions, the consistency, viscous modulus (G"), and elastic modulus (G`) of the cultures were , 38 Pa, and 50 Pa, respectively. The rheological properties of the culture were changed drastically by the fortification with HPMC of higher concentration and viscosity. The addition of 10% HPMC (4,000 cp) resulted in a significant increase in G" to 1,950 Pa. Furthermore, adding HPMC to a viscous culture resulted in a remarkable increase in both hardness and firmness.

As consumer interest in seed sprouts is increasing throughout the world, there is a need to investigate the potential production of leafy sprouts. Three colors of light; white (WRM), blue (BRM), and red (RRM), were studied to evaluate their effects on the approximate compositions of leafy safflower sprouts and their content of vitamin C. The approximate contents of moisture, ash, and total lipids were higher in sprouts grown with RRM than with BRM or WRM; however, crude protein content was higher in sprouts grown with WRM than with BRM or RRM. Chlorophyll content was higher in sprouts grown with RRM than with WRM or BRM, and ascorbic acid content was 157.57 mg% with WRM, 164.64 mg% with BRM and 158.10 mg% with RRM. Our results indicate that cultivation of leafy safflower sprouts under different-colored lights was an effective process for enhancing their nutritional quality.

The varying characteristics between traditional and commercial soy sauce may be initiated by raw materials and fermentation techniques for the production of and . We examined properties regarding polysaccharides isolated from commercial soy sauce made by the process (CSP-0) and Korean traditional soy sauce made by the process (KTSP-0) as well as their immuno-stimulating activities. KTSP-0 had rhamnogalacturonan II (RG-II) including 1.1% of unusual monosaccharides 3-deoxy-D--2-octulosonic acid (KDO). Anti-complementary activities of CSP-0 and KTSP- 0 were increased dose-dependently but KTSP-0 (64.7%) was higher than CSP-0 (56%) at . C3 activation products were identified by crossed immuno-electrophoresis. CSP-0 caused complementary activations only classical pathway while KTSP-0 caused complementary activations both alternative and classical pathways. KTSP-0 significantly increased the secretion of interleukin (IL)-6 at and IL-12 at on macrophages. The results suggest that the immuno-stimulating activity of KTSP-0 is greater than that of CSP-0 from anti-complementary activity.

This research was conducted to monitor ochratoxin A in wine, beer, and fermented alcoholic beverages to estimate the exposure to ochratoxin A in the assorted alcoholic beverages. The analytical method for ochratoxin A was based on immuno-affinity column clean up followed by HPLC-FLD. Ochratoxin A was detected in 30 samples of 177 wine (17%), 25 samples of 106 beer (23.6%), 11 samples of 74 (14.9%), and 7 samples of 74 fermented alcoholic beverages (9.5%). The average levels of ochratoxin A were 0.039 ng/mL in wine, 0.010 ng/mL in beer, 0.023 ng/mL in , and 0.014 ng/mL in fermented alcoholic beverages. The daily dietary exposure level of ochratoxin A estimated by using the report on national health and nutrition survey were 0.039 ng/b.w.day from wine, 0.010 ng/b.w.day from beer, 0.023 ng/b.w.day from , and 0.014 ng/b.w.day from fermented alcoholic beverage.

This study evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed water (LAlEW) and aqueous chlorine dioxide (ACD) for reducing pathogenic bacteria(, , Typhimurium, ) on Chinese cabbage. Artificially inoculated Chinese cabbage was immersed for 1, 5 and 10 min with TW, NaClO, EW and ACD. Generally, leaves showed more effective reduction than stems. Regarding the inhibitory effect, ACD treatment showed the highest effects rather than other treatments. When Chinese cabbage was immersed for 3 min in sterilized water, it was reduced to a minimum of 1.33 log CFU/g at LAlEW and a maximum of 4.70 log CFU/g at ACD. Compared to NaClO, ACD and LAlEW which showed a reduction of 3.2 log CFU/g ( Typhimurium) and 2.7 log CFU/g(), respectively. Furthermore, the others had similar inhibitory effects compared to NaClO.

Stilbenes are known as antioxidants and some of them demonstrate anti-pigmentation activity. The purpose of the present study was to investigate whether two stilbene compounds produced by biotransformation of the extract of root show skin irritation and sensitization. In skin irritation test, 1% oxyresveratrol (OXY), and 5% OXY, and 1% oxyresveratrol-3--glucoside (OXY-3) showed a P.I.I score of 0, 0.04, and 0, respectively. Accordingly, the two stilbenes were evaluated to be virtually `non-irritant` materials. In a skin sensitization study by GPMT, 1% OXY, 5% OXY, and 1% OXY-3 did not cause edema and erythema at 24 h and 48 h after topical application and exhibited a sensitization score of 0 and a rate of 0%. Consequently, it was confirmed that OXY and OXY-3 had no contact allergic sensitization in GPMT. Therefore, OXY and OXY-3 might be potential candidates as skin-whitening agents without posing any serious side effects.

Currently, various treatments available for alleviating hair loss and combination treatments are commonly used, which are frequently questionable and in effective. We aimed to investigate the synergistic effect regarding the combination of oral herbal composition and topical hair tonic on anagen induction and hair restoration in a shaving model of C57BL/6 mice. Seven-week old mice were trimmed by electric clippers and treated with oral herbal composition and topical hair tonic either alone or in combination. The combination treatment showed the highest hair growth promoting effect. Moreover, it significantly improved total blood antioxidant capacity and reduced lipid peroxidation and triglyceride level, which was not observed in the topical hair tonic treated group. These results suggest that the combination of oral herbal composition and topical hair tonic has a synergistic hair growth promoting effect and such synergism may be the result of the differing hair regrowth mechanisms concerning treatments.